Beef Recipes
- Oxtail Terrine
- Beef Guinness.
- Steak with sherry cream
- Sherried steak another way
- Sussex stewed steak
- Double or nothing roast beef
- Turtle Soup
- Sea Pie
- Corned beef braised in Guinness
- Lobscouse
- Cipaille another way, with triple decks
- Roast beef and Yorkshire pudding.
- Steak pies sauced with Madeira
- Potted beef.
- Potted calf’s liver
- Potted tongue.
- Beef and mushroom pies
- Braised Short Ribs from West Town Tavern
- An eighteenth century oyster and kidney pie.
- A note on steak & oyster tartare, with a recipe.
- Elisabeth Ayrton’s own recipe for grilled steak with black coffee.
- Second, spiced beef based on Henry Sarson’s robust wartime wet cure.
- First, the Editor’s dry cured spiced beef
- An adaptation of Charles Francatelli’s austere and alluring beef stew for the working classes for service with suet dumplings
- Hotchpot
- Potted Sussex steak
- A nineteenth century recipe for beef boiled in beer from Elisabeth Ayrton.
- Beef stewed in Worcestershire.
- Florence Petty’s beef trifle with walnut gravy.
- A simple carpetbagger steak from Fanny Hill’s Cook Book
- Beef brisket stuffed with bacon, oysters and parsley
- ‘Ball’ curry, incorporating notions from Henrietta Hervey, Copeland Marks, the Indo-Dutch “fricadellee” and other sources but not involving testicles.
- Mrs. Beeton’s steak & kidney pie.
- Colonel Arthur Kenney-Herbert’s steak, ham and oyster pie.
- Scottish mince.
- Beef ‘olives’ with skirlie.
- Christian Isobel Johnstone’s “Smoked Scotch sausages, to keep and eat cold.”
- Theodora FitzGibbon’s devilled steak and kidney stew or pie
- An unexpected stuffing of beef for birds.
- David Garnett’s liver, sage and onion skuets
- A modernist dish of liver and bacon from 1732 via Richard Bradley.
- Short ribs with ale and treacle.
- Dry cured spiced beef based on a recipe from Jane Grigson via Elizabeth David.
- Spiced beef based on Henry Sarson’s robust wartime wet cure.
- An innovative spiced beef recipe that borrows its technique but not its spicing from Danny Bowien.
- A rag pudding from Robert Owen Brown and its surprising variation.
- Ambrose Heath’s English meatballs.
- Fast potted ham with piccalilli.
- Ambrose Heath’s ‘Beef a la Wellington’ sandwich filling.
- Stillroom Cookery boiled beef with carrots and horseradish.
- Curried beer meatballs
- Stillroom spiced beef.
- A nineteenth century recipe for beef boiled in beer and treacle from Elisabeth Ayrton.
- Oxtail brawn derived from a Victor Gordon recipe.
- An Upper Peninsula pasty from Jacob Taylor of Marquette, Michigan.
- Sassermaet clatch
- Saucermeat bronies
- Dry cured spiced beef based on a recipe from Jane Grigson via Elizabeth David.
- Roast beef and Yorkshire pudding.
- Mary Cannon’s recipe for beef cheek
- Calf’s liver with Sherry and smoked paprika
- Gingered pot roast
- Eugene Walter’s steak and kidney pie
- A veal and parsley pie from Maria Eliza Rundell
- Sussex stewed steak
- ‘Status Stew’ from the cookbook “for people who cannot cook and do not want other people to know it.”